Jim's Beer Kit

I was following the mash schedule of exquisite Bavarian brewery Schönramer actually, as detailed here: https://beerandbrewing.com/greatest-drinkability-the-bavarian-brewers-art/ The first step is a traditional protein rest, then up through the beta-amylase enzymatic range. For more details: https://...

Sounds great! If you did this again would you dry hop? The colour looks great too btw. Thanks! Probably not. But not because dry-hopping wouldn't taste/smell good, it surely would, but it's such a pain, soaks up so much beer, risks infection and oxidation, and makes it so I can't repitch the yeast ...

Looks like a Sam Smith's glass. Yep, you're right! Did the hops live up to the description? Yes, mostly. Definitely fruity, but not tropical and not citrusy as some sources say, strikes me more as berry fruit or stone fruit, kinda like Bramling Cross or Phoenix hops, actually. Broadleaf weedy, a li...

LeeH wrote: ↑

Tue May 05, 2020 7:33 am

Cute mutt.

Thanks! That's Albus, he's a good boy (mostly.)

Hasn't dropped perfectly clear yet, but definitely ready for drinking. Good stuff.

Woah, very cool, can't wait to hear how that turns out! It was definitely a highlight of my career a couple years ago when Ron Pattinson visited my brewery and drank beers I brewed. He was on a US book tour for his second Scottish brewing book.

Glad it's working out, can't wait to hear how it tastes! Cheers all!

SEYMOUR BELGIAN DUBBEL Third time brewing during this pandemic, and I’m ready for something spicier and boozier (think: Chimay.) Belgian ales aren’t always brewed with spices, and we American imitators always use WAY too much. I did decide to use a blend of spices I like, but aimed for a very very ...

Looks great Seymour. Great to hear from you again. Looking good chief! A few new ‘old’ faces popping back up! Glad I’m not the only one. [emoji23] hope y’all are well Thanks guys, good to be back with you all! How are you doing during the shelter-in-place order, hanging in there? Whatcha brewing la...

Great comments ingo, thank you very much!

This beer turned out delicious! I added some gelatin when kegging, so it's dropping pretty clear too. Yesterday I made myself an imaginary pub lunch of veg korma and a pint of homebrew.

Certainly is a connection between gypsum and hydrogen sulfide? But yes, could well be an off flavour from the yeast. However, I thought this was more of an issue with lager yeasts? Gypsum is Calcium sulphate. Sulphury smells are usually from hydrogen sulphide. Quite a different thing. That's the li...

Sulfur is a totally natural compound from healthy fermentation, especially lagers or cooler ale temperatures. It is typically blown-off or masked during active fermentation, though. So if you're still tasting too much in your finished beer, you probably just didn't allow the yeast enough conditionin...

Yesterday I kegged this beer, then collected much of the yeast into jelly jars to share with friends and family to bake bread during this shelter-in-place order. Then I brewed a new California Common into the same fermentor with the remaining yeast. It's already off to a rip-roaring start! Early tas...

SEYMOUR MERIDIAN HOP TRIAL https://live.staticflickr.com/65535/49773789696_f04aa2e92c_n.jpg I love tasting store-bought single-hop beers in order to learn their unique flavours and aromas. One of my all-time favourites contained the Meridian (cultivar W12244) hop variety, which is described thus by...